Stewart, G.G., Russell, I. and Garrison, I.F.

Abstract
Studies on the flocculation of ale and lager yeasts have shown that ale strains can be classified into 5 groups, based on flocculation, namely: non flocculent, coflocculent, strains flocculent in wort but non flocculent in a defined medium, strains flocculent both in wort and defined medium, and strains where clumps are formed by non separation of daughter cells. In lager strains only 2 groups have been recognised: non flocculent, and flocculent in both wort and defined medium. The material present in wort which induces flocculation has been found to be a peptide.
Keywords: brewer's yeast calcium flocculation peptide yeast